基于CDIO理念下“食品化学”混合式实验教学改革及实践  

Reform and Practice of Mixed Experiment Teaching of “Food Chemistry” Based on CDIO Concep

作　　者：付莉 尚宏丽 吴汉东 王晶晶 FU Li;SHANG Hongli;WU Handong;WANG Jingjing(Food and Health College of Jinzhou Medical University,Jinzhou 121000)

机构地区：[1]锦州医科大学食品与健康学院,锦州121000

出　　处：《食品工业》2024年第5期223-226,共4页The Food Industry

基　　金：2022年辽宁省普通高等教育本科教学改革研究一般项目(课题编号:SJJGYB20220490);2023年辽宁省古塔区农副产品利用科技特派团项目(课题编号:2023JH5/10400112)。

摘　　要：“食品化学”是食品科学及相关专业的核心课程,对培养学生的工程实践能力有重要推动作用。因此,开展基于CDIO理念下“食品化学”混合式实验教学改革,从实验的总体设计、实验库建设、教学活动、教学评价四方面对“食品化学”实验教学进行改革。学生实验操作考核和形成性评价结果显示实验成绩和期末终结性成绩均有了显著提高,说明通过该实验教学改革,促进了学生对理论知识的理解,使学生更好地掌握了“食品化学”理论知识和实验技能,工程实践能力取得了明显提升,为学生进行食品工程设计及相关工作提供知识积累和基础。“Food Chemistry” is the core course of food science and related majors, which plays an important role in cultivating students' engineering practice ability. Therefore, the teaching team of “Food Chemistry” course in Jinzhou Medical University carried out the mixed experimental teaching reform of “Food Chemistry” based on CDIO concept.The experimental teaching of “Food Chemistry” was reformed from four aspects of the overall design of the experiments,the construction of the experimental library, the teaching activities, and the teaching evaluation. The results of students' experimental operation examination and formative evaluation showed that the experimental results and final results had been significantly improved, which explained students' understanding of theoretical knowledge was promoted through the experimental teaching reform, students had better mastered the theoretical knowledge and experimental skills of “Food Chemistry”, and their engineering practice ability had been significantly improved, which provided knowledge accumulation and foundation for students to carry out food engineering design and related work.

关 键 词：CDIO “食品化学”实验 教学改革 实践 

分 类 号：TS201.2-4[轻工技术与工程—食品科学] G642.423[轻工技术与工程—食品科学与工程]